Pasta sauce 🥰

I made this upon request. Tomato sauce with baked paprika and homemade pesto genovese makes a really delicious sauce.There's no cheese in the pesto genovese, so I add it in.If you mix the paprika in the food processor for 10 seconds, some grains will remain. To get it smooth, alternate between on and off for a few seconds. It's plenty delicious without cream, but don't forget the olive oil. Recipe by Brandy

Sauce has been a staple in my family for generations. Each family member makes it a bit different. I don't give a specific serving size. This is used for a pound of pasta and sauce on the side if that helps.

For good pasta/pizza, sauce makes all the difference. An easy and quick to make sauce. Yummy as well healthy. Made with a secret ingredient. No artificail colours. Try it and you will not buy it anymore.

A great sauce for any pasta or anything else you like to use pesto for (sorry for the bad photo, it really is delicious!). The balsamic vinegar in this recipe pairs well with dishes that contain tomatoes. Goes excellent with the Sun-dried Tomato Pasta - See my recipe here: https://cookpad.wasmer.app/us/recipes/271714-sun-dried-tomato-pasta-doughMakes enough for 4 servings of pasta.Recipe from an "Infused Pasta" cooking class I took at the Seasoned Farmhouse in Columbus, Ohio by Chef Tom Hughes.Notes: You can use any other green herbs or leafy greens in place of basil. You can also substitute any nut in place of the pine nuts. Almonds are the closest flavor to pine nuts, but cheaper.

you can cook it even with an empty fridge

New recipe invented by me. Mix the pastas with this sauce and you will probably want to do it again.

I harvested a lot of basil from the a pot in my garden, so I tried adding some to my usual tomato sauce.If you cook down the sauce too much, thin it out a bit with pasta cooking water.If you don't simmer the sauce enough though it will be watery.If you don't have fresh basil, substitute dried basil.If you don't like the sourness of tomato, add 1 to 2 teaspoons of sugar. Recipe by Ery

The hearty pasta sauce my 1st generation Italian-American grandmother made when I was growing up took all day to make. I decided to see if I could speed up the process using today's Ninja Foodi technology. Any electric pressure cooker (like an Instapot) should work the same. This helps reduce homemade sauce from an 8+ hour event down to under 2 hours.This recipe makes a really large batch (max capacity in my 8qt Foodi Deluxe). I make a ton and can what we don't eat in 1qt mason jars for future dinners. If you have a smaller pressure cooker or a smaller family, you will want to reduce the recipe by half. It will still make enough for leftovers.The optional corn starch is to thicken the sauce to desired consistency. Because it's been pressure cooked, the flavors are already infused really well, the ingredients all softened to perfection. No need to cook it down to meld the flavors, so we can thicken it instead. If you prefer a more soupy sauce, skip that part.**If canning, because acid has been reduced and meat is in the sauce, you need to add some lemon juice to boost acid and only use a pressure canner specifically designed for low acid foods.**

just heavenly